Prep 15 mins
Cook 25 mins
A delicious meal-stretcher from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 2 1⁄2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 7 tablespoons fat, divided (bacon fat, meat drippings, lard or butter)
- 2 tablespoons onions, grated
- 3 eggs
- 2⁄3 cup water
- Sift dry ingredients together.
- Cut in 2 tablespoons fat; add grated onion.
- Add eggs to water and mix thoroughly; stir into first mixture.
- Drop by tablespoons into 2 quarts of boiling water to which 1 teaspoon salt has been added; cook, uncovered, for 15 minutes.
- Drain well in colander.
- Place remaining fat in frying pan; when melted, add dumplings and cook until golden.
The recipe worked as written, but I found the taste very bland. If I try this again, I think I will play with seasonings. If you want a stodgy, doughy dumpling, this is for you.